27 January 2012

After overeating during holidays, somehow comes naturally to turn to vegetarian / light food. Stuffed capsicums (and other vegetables) are regular dish in Balkan countries. This is one of unusual versions, filled with lentils and beans.

Ingredients:6 medium capsicums, halved and /or other vegetable2-3 tbs oil2-3 onions2 garlic cloves1 tbs paprika1 tsp cuminpinch oregano2 cans white beans, drained1 can lentils, drainedsalt and pepper to tasteextra olive oil and paprika for dustingMethod:Heat oil and fry/sautee onion, until translucent. Add garlic, spices, lentils and beans. Cook 5-10 min. Check the seasoning. Mush one part of this stuffing with fork, mix well and leave aside.Switch oven to 180*C. Prepare a baking dish; oil it well.Cut capsicums in half, take seeds out.Fill each half with bean mixture. When all finished, dust with paprika and drizzle with olive oil. Bake for 20+ minutes, or until capsicums soft. Serve warm.

23 January 2012

I want to let know all my blogger friends, that I'm unable to comment on many blogs!

This is an easy and decorative way of preparing zucchinis; Perfect finger food for parties.

Ingredients:4-5 zucchinis, slice lengthwise (2 mm)salt, olive oil, pepper (optional)125 g cream cheese , smoked salmon flavor125 g plain cream cheese50-80 g smoked salmon, sliced into small pieceschives to sprinkleMethod:Salt zucchinis and brush with olive oil; set aside to wilt. (I grilled one side to speed up the process, but this is not necessary.)Mix cheeses with salmon pieces. Spread each zucchini with this mixture and rool up. Place on serving plate and sprinkle with chives.

09 January 2012

'Salata Arabia' is popular in Levant area (Israel and Palestine, Lebanon, Iraq, Eastern Turkey, Jordan and Syria). My son got this recipe from his school friend; original recipe doesn't include avocado.

Ingredients:Rump (or other steak) for grilling (salt and pepper for seasoning, oil for brushing)Salad-3-4 small cucumbers, diced2-3 tomatoes, diced3-4 spring onions, sliced; or 1 large onion, dicedmint leaves, small bunch - thornparsley leaves, thornyellow capsicum, diced (optional)Avocado (optional), dicedDressing-1 lemon, juice1-2 tbs olive oil1/2 tsp cumin1/3 tsp salt1/3 tsp pepperMethod:Grill steak to your liking; keep warm.Mix all ingredients for salad. Shake ingredients for dressing in a small jar; pour over salad. Serve on a warmed plate.* If you use avocado, cut it in half and use skins for serving.

07 January 2012

Recipe found in book called "The Butcher" (Leanne Kitchen). Mechoui is dish prepared in many countries of North Africa (Algeria, Egypt, Libya, Morocco, South Sudan, Sudan, Tunisia, Western Sahara, Algeria, Morocco, Tunisia, Mauritania, and Libya). Absolutely delicious!Happy Christmas to my Orthodox friends!

Ingredients:2 kg(+) leg of lamb50 g(+) butter, soft3 garlic cloves, crushed3 tsp coriander2 tsp cumin1 tsp paprika1/2-1 tsp sea salt1/2 cup waterMethod:Preheat oven to 220*C.Make 1-2 cm incisions all over the lamb. Mix all the spices with butter; rub this past all over the lamb, pushing into incisions. Place lamb into a deep roasting pan; pour water into it. Roast for 10 min, baste with pan juices, then lower temperature to 160*C. Roast for another 3 hours, basting every 20 minutes. Take out of oven, let it rest 15 min before carving. Serve with spice mix of 1 tbs ground cumin and 1 tsp salt (optional) - for dipping.